Easy southwestern black bean and corn salsa made with canned black beans, corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
Chips and dip. Texas hospitality at its finest y'all.
Everybody has their signature salsa, guacamole, queso etc. Torchy's Tacos has the glorious Green Chile Queso.
Chuy's has their Jalapeño Ranch Dressing. And then there is the classic restaurant style red salsa with infinite flavor variations.
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Healthy Black Bean and Corn Salsa
But sometimes the occasion calls for a dip with a little more sustenance. Black beans, sweet corn, and red bell peppers are the backbone of this salsa. Packed with protein, fiber and antioxidants from the black beans this is sure to keep you feeling full longer.
This salsa is also delicious on top of salads, with a spoon straight out of the bowl, or on top of quinoa. Definitely not to be limited to serving with tortilla chips. I often get asked my "go-to" recipes for healthy eating and this is one of them because it is filling, yet light, and packed with my favorite spice - cumin!
Ingredients
- Canned Black Beans - Be sure to drain and rinse the black beans in a colander before you add them. You can also substitute a can of pinto beans or black-eyed peas.
- Corn - I use canned corn but thawed frozen corn will work too.
- Red Bell Pepper - The red bell pepper adds some nice color and crunch. The recipe would also work with an orange, yellow or green bell pepper.
- Jalapeno - The recipe calls for one large jalapeno minced. If you like things spicy, add more!
- Onion -You can use a red, white or yellow onion.
- Lime Juice - Takes about the juice of one lime.
- Cilantro - I use only the cilantro leaves in this recipe. The cilantro can easily be omitted for those who do not like.
- Spices: Chili powder, ground cumin and salt. Adjust salt to taste.
How to Make
- Drain and rinse black beans in a colander; drain corn.
- Chop the bell pepper, jalapeno, onion and cilantro. Juice the lime.
- Combine black beans, corn, and vegetables in a mixing bowl. Sprinkle seasoning and lime juice on top. Fold in cilantro.
- Store in the refrigerator.
Variations
- Swap pinto beans or black-eyed peas for the black beans in the recipe.
- Top the Black Bean and Corn Salsa with cotija or feta cheese for some added saltiness.
- Add a chopped avocado to the salsa.
Storage and Serving
Store dip refrigerated in an air-tight container. Best if eaten within two days.
Serving ideas include as a dip with tortilla chips, as a side dish, or as a salad topping.
📖 Recipe
Southwestern Black Bean and Corn Salsa
Ingredients
- 1 - 15 oz. can Black Beans rinsed and drained
- 1 - 14 oz. can Sweet Corn Kernels drained
- ⅔ cup Red Bell Pepper diced
- 2 Tbsp. Jalapeno diced
- ½ cup Onion diced
- 1 Tbsp. Lime juice
- ½ tsp. Cumin
- ½ tsp. Chili Powder
- ½ tsp. Salt
- 3 Tbsp. Cilantro chopped
Instructions
- In medium bowl, mix together all ingredients.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
Notes
Nutrition
Black Bean and Corn Salsa - quick, easy and healthy! Enjoy this recipe and as always thanks for stopping by!
-Alaine
More recipes you may also enjoy:
- Cowboy Caviar
- Pico de Gallo
- Jalapeno Avocado Ranch Dip
- Fried Pickle Dip
- Mexican Grilled Street Corn Salad
Southwestern Black Bean and Corn Salsa was originally published on My TX Kitchen in July 2015. Updated in July 2022 with additional text and new pictures.
Laura says
Hi Alaine. This was fabulous!! I served it as a side dish with brown rice and grilled chicken. It was a hit.
Alaine says
Thank you Laura! I am so glad to hear that 🙂
Jean says
Is this a recipe that you can pressure can or water bath can?
I love to be able to can salsa for times when I'm in a hurry and not able to do things like I would like.
Alaine says
Hi Jean - Home canning is a skill I have not yet learned. This salsa has very little liquid in it, so I am unsure of how it would can. From what I have read, if you can something that has black beans and corn in it, the extension office recommends pressure canning. Thank you for visiting My TX Kitchen!
Angela Cleveland says
What is the serving size?
Alaine says
Nutrition facts were calculated on a 1/2 cup serving.
Rona says
My family loved it! Just the right blend!
Steven says
Just made this added a second jalapeño nice heat also added a pinch of Mexican oregano turned out awesome my neighbor Red is from your part of the country Hertford, TX I think he's going to love this!
Alaine says
Glad you enjoyed it! Tastes so refreshing on these hot days.
Darnell says
I haven’t made this yet but I’m starting a diet tomorrow and I want to know how many calories and grams of protein it has so if you have the details please tell me the nutritional facts Please and Thank you.
Alaine says
Sure, a ~1/2 c. serving has around 75 calories, 4 grams of protein and 5 grams of fiber. Best wishes on your healthy eating journey.
Tim says
Hi Alaine, I just found your site today, and even though I haven’t tried your Southwestern Black Bean and Corn Salsa recipe, I just want to thank you for confirming my crazy thrown together mix that I’ve done for a few years now. I’ll add in some diced tomatoes with chilies too.
Living north of you a few miles on the Frozen Dakota Prairie, and living a heavy agriculture life, I’ve often tossed together a mix like yours many times to scoop up with corn based chip of all kinds, add to tacos, my bachelor burrito, and even add to scrambled eggs and omelets.
As a producer connected to our states Ag extension service, it is folks like you that I look for to provide true knowledge in this click bait world of advise.
Alaine says
Thanks Tim, appreciate it! The dip is great with chips, I've never tried adding it to eggs but I bet that is good too.